Chilly Night Chili

• 2 pounds lean ground beef
• 1 large onion, diced
• 1 (28-ounce) can diced tomatoes, undrained
• 2 (8-ounce) cans tomato puree
• 2 (16-ounce) cans kidney beans, undrained
• 1 (4.5-ounce) can chopped green chiles
• 1 cup water
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 1 teaspoon pepper
• Hot cooked rice
• Toppings: shredded Cheddar cheese, sour cream, sliced ripe olives

1. Cook beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Return to Dutch oven. Add tomatoes and next 9 ingredients.
2. Bring mixture to a boil; reduce heat, and simmer 45 minutes. Serve over hot rice with desired toppings.

lean ground beef, onion, tomatoes, tomato puree, kidney beans, green chiles, water, garlic, chili powder, salt, ground cumin, pepper, rice, cheddar cheese

Taken from www.myrecipes.com/recipe/chilly-night-chili (may not work)